Cover the glass baking dish tightly with aluminum foil to keep the steam and moisture in while baking. This helps the patties cook through gently and stay perfectly tender. Bake in the preheated oven for 35 to 40 minutes, or until the patties are cooked through and no longer pink in the center — an instant-read thermometer should read 160°F (71°C) in the thickest part.
Step 6: Finish and Rest
Carefully remove the foil, then return the dish to the oven and bake uncovered for an additional 5 to 10 minutes to let the top of the sauce thicken slightly and pick up a little golden color around the edges. Let the dish rest for about 5 minutes before serving so the sauce can settle and thicken just a bit more.
Tips and Variations
- Sneak in vegetables: Scatter thinly sliced mushrooms or onions in the bottom of the glass baking dish before adding the patties, or tuck a few frozen green beans or peas around the edges — they will cook right in the sauce
- Richer gravy: Replace half of the milk with beef broth, or add a tablespoon of Worcestershire sauce to the soup mixture before pouring it over the raw patties
- Cheesy version: Sprinkle shredded cheddar cheese over the top during the last 5 minutes of uncovered baking for a melty, golden finish
- Extra seasoning: Add a pinch of garlic powder or a dash of black pepper to the beef mixture for a little more depth of flavor
- Bone-in option: This recipe works beautifully with pork chops substituted for the beef patties — just adjust the cook time accordingly
